Publications by authors named "Jose Maria Lopez-Roca"

Claim this Profile
C
Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques.
Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, Encarna Gómez-Plaza, José María López-Roca, José María Ros-García

Food Chem· November 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
O
Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.
Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, Pascale Williams, Encarna Gómez-Plaza, José María López-Roca

Food Chem· July 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
The composition of cell walls from grape marcs is affected by grape origin and enological technique.
Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, Encarna Gómez-Plaza, José María López-Roca, José María Ros-García

Food Chem· January 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain.
Rafael Apolinar-Valiente, Pascale Williams, Gérard Mazerolles, Inmaculada Romero-Cascales, Encarna Gómez-Plaza

Food Chem· August 2014

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L.) Populations.
Alberto Hernández-Jiménez, Rocío Gil-Muñoz, Yolanda Ruiz-García, Jose María López-Roca, Adrián Martinez-Cutillas

J Anal Methods Chem· August 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Increasing the phenolic compound content of grapes by preharvest application of abcisic acid and a combination of methyl jasmonate and benzothiadiazole.
Yolanda Ruiz-García, Rocío Gil-Muñoz, Jose María López-Roca, Adrián Martínez-Cutillas, Inmaculada Romero-Cascales

J Agric Food Chem· April 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Polysaccharide composition of Monastrell red wines from four different Spanish terroirs: effect of wine-making techniques.
Rafael Apolinar-Valiente, Pascale Williams, Inmaculada Romero-Cascales, Encarna Gómez-Plaza, José María López-Roca

J Agric Food Chem· March 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.
Yolanda Ruiz-García, Inmaculada Romero-Cascales, Rocio Gil-Muñoz, Jose Ignacio Fernández-Fernández, Jose María López-Roca

J Agric Food Chem· February 2012

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.
Marta Cano-López, Francisco Pardo-Mínguez, Gregory Schmauch, Cedric Saucier, Pierre-Louis Teissedre

J Agric Food Chem· July 2008

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis